Cook the bacon in a non-stick skillet until crisp - toss in the fresh corn kernels and saute for a minute to allow the flavour to mingle. Set this out on paper towels to remove any excess fats and allow to cool.

Sift the flour and baking powder together into a bowl, add the grated cheese and stir to distribute. Tumble in the cooled corn & bacon mix and stir again.

Lightly whisk the eggs with the milk, then add to the dry ingredients. Stir until just mixed - if it seems to thick, just add enough milk to slacken.

Spoon the mixture into muffin cases and bake in preheated 170°C until golden and cooked through - depending on the size you've made this will take about 15 minutes to make small muffins to 30 minutes for larger.